Green and White Jade Salad

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Green and White Jade Salad

 

Recipe By :Ken Hom

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/2 pound broccoli

1/2 pound cauliflower

DRESSING:

2 tablespoons sesame paste or peanut butter

1 tablespoon Chinese white rice vinegar or cider

vinegar

1 teaspoon chili oil

1 teaspoon sesame oil

1 tablespoon light soy sauce

1 teaspoon salt

2 teaspoons sugar

 

Serves 2 to 4

White and green jade bring luck, or so Asian people believe. Lacking the real

thing, this broccoli and cauliflower treat does very nicely, and brings pleasure

and nourishment with it. This is a delicious and colorful warm weather dish and

is fine as an appetizer or to carry on picnics. The well-flavored dressing is

equally delicious with other vegetable combinations, such as carrots and

Brussels sprouts.

 

Cut off the broccoli heads and break them into small florets. Peel the broccoli

stalks if necessary and slice. Cut the cauliflower into small florets, about 1

to 1 1/2 inches wide. Blanch the broccoli heads, stalks, and cauliflower in a

large saucepan of boiling salted water for 4 minutes. Plunge them into cold

water, then drain. Dry the broccoli and cauliflower in a colander or a salad

spinner and arrange on a platter.

 

Mix the dressing ingredients together in a bowl or a blender. (This can be done

in advance and kept refrigerated as the sauce should be cold.) Pour the dressing

over the vegetables and serve.

 

 

Source:

" Asian Vegetarian Feast "

Copyright:

" 1988 by Taurom Inc/Ken Hom "

 

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Per Serving (excluding unknown items): 89 Calories; 3g Fat (24.6% calories from

fat); 5g Protein; 14g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 1421mg

Sodium. Exchanges: 0 Lean Meat; 2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0